Hummingbird cake is a delightful and moist dessert, perfect for any occasion. This homemade cake recipe brings together tropical flavors in a surprisingly simple way, making it a must-try for your next baking adventure.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for moisture and flavor. Use very ripe, spotty bananas.
- Crushed Pineapple: Adds sweetness and tang. No substitution recommended for authentic flavor.
- Pecan Pieces: Provides a lovely crunch. Walnuts can be used if pecans are unavailable.
- Cream Cheese: For the classic frosting. Full-fat cream cheese works best.
- All-Purpose Flour: Standard baking flour. A 1:1 gluten-free baking blend can be used.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- 1 ½ cups packed light brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas (about 3-4 medium)
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12
- Calories per serving: 550
- Tools Needed: Two 9-inch round cake pans, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This homemade cake recipe will be easier to remove if your pans are well-prepared.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Make sure these dry ingredients are evenly distributed for consistent baking. This ensures your homemade cake bakes perfectly.
3. Mix Wet Ingredients
In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat these wet ingredients until they are smooth and well-incorporated. This forms the base of your delicious homemade cake.
4. Add Bananas and Pineapple
Stir the mashed bananas and the undrained crushed pineapple into the wet ingredients. Mix until just combined. Be careful not to overmix, as this can affect the cake’s texture.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Fold in the chopped pecans with a spatula. Your batter for this homemade cake recipe is now ready.
6. Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the Frosting
While the cakes cool, beat the softened cream cheese and butter together in a medium bowl until light and fluffy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and creamy. This rich topping makes your homemade cake truly special.
8. Assemble Your Cake
Once the cakes are completely cool, place one layer on your serving plate. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Enjoy your beautiful homemade cake creation!
Variation Ideas:
- Coconut Twist: Add ½ cup shredded coconut to the cake batter for an extra tropical flavor.
- Spiced Pecans: Toast your pecans lightly before adding them to the batter to enhance their nutty flavor.
- Mini Cakes: Bake the batter in cupcake liners for individual servings, adjusting baking time.
Storage Instructions:
Store your Hummingbird cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, let the cake come to room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions (FAQ):
- Why is it called Hummingbird Cake?
It’s believed that the cake is so sweet and delicious that it attracts hummingbirds, or that the vibrant tropical flavors “sing” to you.
- Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but ensure it’s finely diced or crushed.
- What if my bananas aren’t ripe enough?
You can ripen bananas faster by baking them in their peels at 300°F (150°C) for 15-30 minutes until they are black.
- Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance, wrap them tightly, and store them at room temperature. Frost the homemade cake just before serving.
- How do I prevent my cake from sticking to the pan?
Thoroughly grease and flour your pans, or line them with parchment paper. This is key for any successful homemade cake recipe.
- Can I freeze Hummingbird Cake?
Yes, you can freeze individual slices or unfrosted layers for up to 2-3 months. Wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator before frosting or serving.